江渔儿酸菜鱼专门店(龙归金铂广场店)
Sichuan cuisine · ⭐ 4.5
4th Floor, Longgui Jinbo Plaza, Longgang Road
Dragon Mate tips
If you are traveling in China to visit Guangzhou, this restaurant is worth a stop for great food. This restaurant is located at 4th Floor, Longgui Jinbo Plaza, Longgang Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Two-Pound Pork Bones, Chengdu Husband and Wife Beef Tripe Slices, Spicy Pickled Cabbage Fish.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Guangzhou
- Category: Sichuan cuisine
- Rating: 4.5
- Address: 4th Floor, Longgui Jinbo Plaza, Longgang Road
- Popular dishes: Two-Pound Pork Bones, Chengdu Husband and Wife Beef Tripe Slices, Spicy Pickled Cabbage Fish, Osmanthus Fruit Ice Jelly, Boiling Mao Xue Wang
China trip · China travel
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Dishes
Two-Pound Pork BonesA hearty dish made with two pounds of pork bones, slow-cooked until tender and flavorful, often seasoned with ginger, scallions, and soy sauce.
Chengdu Husband and Wife Beef Tripe SlicesChengdu Husband and Wife Lung Slices is a cold dish primarily made with beef offal (such as beef heart, tongue, and tripe) and beef shank, accompanied by ingredients like bean sprouts and peanuts. The preparation involves boiling the offal until tender, slicing it thinly, and mixing it with a special spicy oil, Sichuan pepper powder, chili powder, garlic paste, ginger paste, and cilantro. Finally, it is drizzled with a secret sauce, resulting in a rich and layered flavor profile.
Spicy Pickled Cabbage FishA spicy and sour fish dish made with fresh carp, traditional pickled cabbage, and chili peppers, known for its rich flavor and tender meat.
Osmanthus Fruit Ice JellyA refreshing dessert made with ice jelly, fresh fruits, and osmanthus syrup, offering a cool and sweet taste perfect for summer.
Boiling Mao Xue WangBoiling Mao Xue Wang is a dish primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients perfectly blend in a spicy and fragrant broth, presenting an appealing color and aroma.
Special Sour Cabbage FishFresh carp slices cooked with sour cabbage and chili, a spicy and sour dish that's both flavorful and tender.
Steamed Seasonal VegetablesSteamed fresh seasonal vegetables is a dish made primarily from fresh, seasonal vegetables that are quickly blanched in high heat and then drained. It is served with simple seasonings. This method preserves the vegetables' natural flavors, maintains bright colors, and results in a crisp texture.
Sour Spicy Potato StripsSour and spicy potato丝 is a home-style dish primarily made with potatoes. The preparation involves slicing the potatoes into thin strips and stir-frying them with vinegar and chili peppers or other seasonings to achieve a tangy and spicy flavor.
Crispy Pork StripsCrispy pork strips are a popular Chinese snack made by marinating pork, coating it in batter, and deep-frying until golden and crunchy.
Fresh Chili and Perilla Frog Stir-fryFresh frog legs stir-fried with fresh chili and perilla leaves, delivering a spicy and aromatic dish.
Sesame Oil Torn ChickenA dish of tender chicken shredded by hand and tossed in fragrant sesame oil with garlic and scallions, offering a rich, savory flavor.